Ohop up half a pint of mushrooms, put them in a
stew pan with some chopped parsley and onion, and a
tablespoonf ul of grat✪ Leg of Mutton Boiled a l'Anglaiseed lean, and same of fat ham ; sea-
son with sait and pepper, add the yolks of four eggs,
stir it ail together, and introduce it in the leg by taking
out the bone or by making incisions in the mutton.
Bake very brown, froth it up by dusting flour over it,
and serve with a good brown gravy, in which some
currant jelly is melted. Sauce No. 28 is very nice for
stuflfed leg of mutton.
MUTTON HAUNCH.
Let it lie in vinegar and water a few hours before it
is put to cook. When wanted, rub it ail over with pep-
per and sait, and when going to put it in the oven, cover
it with a paste made of flour and water, to keep in the
juices while baking; allow flfteen minutes to each pound
of mutton. When half done, take oflf the flour paste,
baste the méat well and dredge flour over it. Half an
hour before serving, stir into the pan a quarter of a
pound of butter, baste the méat f reely, dredge flour over
LA CUISINE CREOLE. 65
1
it again^ and brown. Serve with port wine and jelly in
the gravy, or if preferred, use one of the sauces men-
tioned for roast mutton.
MUTTON THAT ^VlLL TASTB LIKB VBNISON.
Take a hînd quarter of lamb or mutton ; rub it well ail
over with brown sugar, half a pint of wine, and same
of vinegar✪ Mutton that will Taste like Venison. Let it stay in this pickle for a day or two,
if the weather is cold. When it is wanted, wash it,
dry it, and roast it, or it may be eut into steaks, or made
into a pie like venison. Sugar is a great preservative,
and gives a finer flavor than sait, which hardens déli-
cate méats. Sait drains ont the juices of mutton or
lamb.
66 LA CUISINE CREOLE.
POWbS AND GA/yiB.
BOILED GHICKEN.
Af ter the chîckens are cleaned and trussed f old them
in a nîce white cloth, put them in a large stew-pan and
eover them with boiling water; boil them gently, and
skîm caref uUy sq long as any scum rises ; let them sîm-
mer slowly as that will make them plump and white,
while fast boiling will make them dark and lose flavor.
When done lay them on a hot dish, and pour celery,
oyster, or egg sauce over them. Serve some also in a
boat, as it keeps hot longer than when poured over the
fowls. Boiled tongue or ham should be served with
boiled chicken. If the chicken is not very tough, an
hour or an hour and a quarter is sufflcient to boil it.
COUNTBY FRIED CHICKENS.
Take a young, fat chicken, eut it up, pepper and sait
it, dredge it over with flour, and set it by while you
mix a cup of lard, and some slices of fat bacon in a l?ry-
ing pan. Let the lard get very hot, then drop in a few
pièces of the chicken, always allowing room in the pan
for each pièce to be turned without crowding. As fast
as you f ry the pièces, put them on a dish over hot water
to keep the beat in them while you make the gravy. Pour
off some of the grease the chicken was f ried in, and then
dro^dge into the fryingpan some flour; let thîs brown
nicely and then pour into it a cup of sweet milk, little
at a time; let it froth up, and then place your chicken
LA CUISINE CREOLE. 67
»
back into the gravy for three minutes. If you like the
chîcken brown and dry, pour the gravy under ît on the
dish for serving.
ï
h
BOILED OHICKBNS WITH STUFFING. ✪ Boiled Chicken
Page 28 · 8 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chop up half a pint of mushrooms, put them in a stew pan with some chopped parsley and onion, and a tablespoonful of grated lean, and same of fat ham ; season with sait and pepper, add the yolks of four eggs, stir it all together, and introduce it in the leg by taking out the bone or by making incisions in the mutton. Bake very brown, froth it up by dusting flour over it, and serve with a good brown gravy, in which some currant jelly is melted. Sauce No. 28 is very nice for stuffed leg of mutton.
MUTTON HAUNCH.
Let it lie in vinegar and water a few hours before it is put to cook. When wanted, rub it all over with pepper and sait, and when going to put it in the oven, cover it with a paste made of flour and water, to keep in the juices while baking; allow fifteen minutes to each pound of mutton. When half done, take oflf the flour paste, baste the méat well and dredge flour over it. Half an hour before serving, stir into the pan a quarter of a pound of butter, baste the meat freely, dredge flour over
it again, and brown. Serve with port wine and jelly in the gravy, or if preferred, use one of the sauces mentioned for roast mutton.
MUTTON THAT WILL TASTE LIKE VENISON.
Take a hînd quarter of lamb or mutton ; rub it well all over with brown sugar, half a pint of wine, and same of vinegar. Let it stay in this pickle for a day or two, if the weather is cold. When it is wanted, wash it, dry it, and roast it, or it may be eut into steaks, or made into a pie like venison. Sugar is a great preservative, and gives a finer flavor than salt, which hardens delicate meats. Salt drains out the juices of mutton or lamb.
FOWLS AND GAME.
BOILED GHICKEN.
After the chickens are cleaned and trussed fold them in a nice white cloth, put them in a large stew-pan and cover them with boiling water; boil them gently, and skim carefully so long as any scum rises ; let them simmer slowly as that will make them plump and white, while fast boiling will make them dark and lose flavor. When done lay them on a hot dish, and pour celery, oyster, or egg sauce over them. Serve some also in a boat, as it keeps hot longer than when poured over the fowls. Boiled tongue or ham should be served with boiled chicken. If the chicken is not very tough, an hour or an hour and a quarter is sufficient to boil it.
COUNTRY FRIED CHICKENS.
Take a young, fat chicken, cut it up, pepper and sait it, dredge it over with flour, and set it by while you mix a cup of lard, and some slices of fat bacon in a frying pan. Let the lard get very hot, then drop in a few pieces of the chicken, always allowing room in the pan for each piece to be turned without crowding. As fast as you fry the pieces, put them on a dish over hot water to keep the beat in them while you make the gravy. Pour off some of the grease the chicken was fried in, and then dredge into the fryingpan some flour; let this brown nicely and then pour into it a cup of sweet milk, little at a time; let it froth up, and then place your chicken
»
back into the gravy for three minutes. If you like the chicken brown and dry, pour the gravy under ît on the dish for serving.
ï
h
BOILED CHICKENS WITH STUFFING.
Records on this page
Roasted BeefsteaksMutton HaunchCountry Fried ChickensLeg of Mutton Boiled a l'AnglaiseMutton Stuffed with MushroomsMutton that will Taste like VenisonBoiled ChickenBoiled Chickens with Stuffing